Place first 3 ingredients in a food processor, and pulse 3 times or until coarsely chopped. Set aside. Line an 8 inch loaf pan with plastic wrap, allowing plastic wrap to extend over edge of pan. Cut cake horizontally into 6 slices (slices will be very thin). Place 1 cake slice in bottom of pan. Brush cake slice with 1 tablespoon amaretto. Spread 3 tablespoons raspberry mixture over cake slice; top with another cake slice. Repeat layers, ending with cake slice (do not put amaretto or raspberry mixture on top cake layer). Cover and chill 2 hours. Place a serving plate upside down on top of pan; invert cake onto plate. Remove plastic wrap. Combine yogurt and remaining 1 tablespoon amaretto in a small bowl; stir well. Cut torte crosswise into 8 slices. Dollop 1 1/2 tablespoons yogurt mixture onto each slice. Sprinkle each with 1 tablespoons blueberries and 1 teaspoon almonds. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 7 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 1.1mg||0 %|
|Sodium 293mg||10 %|
|Potassium 137.9mg||4 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 36.6g|
|Protein 3.7g||5 %|
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Calories per serving: 174
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